Bacon, Cheese & Egg Biscuit Cups

egg bacon and cheese biscuit cups
I’ve had the idea for these cups floating around in my head for a long time. I’ve always loved appetizer-type dishes made with canned crescent rolls or biscuits. However, I wanted to be able to make similar dishes with a made-from-scratch dough. So I finally tackled that project this weekend and I am so happy with the way they turned out.

This recipe makes 2 dozen, so there are plenty to stick in the freezer to enjoy later. We reheated a frozen batch for lunch today and they turned out wonderfully! These are definitely versatile enough for breakfast or lunch.

Bacon, Cheese & Egg Biscuit Cups
For Biscuit Dough:

  • 2 1/2 c. flour
  • 2 1/2 t. baking powder
  • 1/2 t. salt
  • 1 T. sugar
  • 1/2 c. butter, cut into small pieces
  • 1/2 c. milk
  • 1 egg, slightly beaten

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

  • 6 eggs
  • 3 oz. cream cheese
  • 1/2 c. milk
  • 1 lb. bacon, cooked and crumbled
  • 1 1/2 c. shredded cheddar cheese
  • To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

1. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:

1. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
2. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.


67 thoughts on “Bacon, Cheese & Egg Biscuit Cups

  1. I love prebaking items for my boys to put in the freezer for their breakfast. They do not enjoy cold breakfast items like cereal so I know that they will enjoy these. Thanks!

  2. oh my friend – I am loving those!! I make “italian motzerella” meatloaf ones all the time, but egg and cheese – I am definitely doing those this week. :)

  3. Those look amazing, and from scratch, too! Usually it seems when I find a recipe like this it starts with “pop open the tube . . .” I can’t wait to try this!

    Thanks for sharing,
    ~Erin

  4. Thank You, Thank You, Thank You for posting this on Tasty Tuesday. That’s one thans each for the two boys and one man who will appreciate this for years to come!

  5. Yes, the Remodeling Guy comment above is my husband. He loves food and your biscuit cups look amazing! What a great post! Thanks for joining us again! We love having your great food!
    -Kim

  6. I saw your link on Blissfully Domestic.

    This recipe sounds yummy; I think I’ll try it on my mother in law when she comes to visit. Thanks!

  7. Ooh, this sounds delish! I love being able to have something to pop in the micro for the kids in the morning.

    Have a great Tuesday!
    Sherry

  8. thankyou for sharing another great recipe. I love this one because it can be served at breakfast or breakfast for supper

    thanks

  9. Okay, awesome is really all I can come up with, to say about this recipe. Great recipe and idea. Thanks for always generously sharing your new recipes with us!!

  10. Oh yeah, I’m so excited about this because I love having easy single servings in the freezer. I’ve only made these ‘crustless’ so I’m def. going to try your biscuit recipe. Thanks for sharing!

  11. Oh those look delicious! I am so into that – and from the moment I read “canned” I started thinking about how to do it with from scratch dough, but I don’t even have to do that. I’m grabbing this one for the “to make” pile. Thanks!

  12. Those look great, I love how I can make a batch and then have them ready to go for during the weekday morning rush. That is if there are any leftover! I have to admit, that I’ll be using crust from a can though!

  13. Great recipe! I definitely need more breakfast items that I can freeze and they can eat later. My husband is notorious for skipping breakfast if we’re out of cereal!

  14. I love the idea of having so many extras to freeze and reheat for a “quick” breakfast later on. I may have to try these!!!

  15. Wow, this looks so good. I’m still visiting all of the blogs from Bloggy Carnival and just loving spending time reading and learning. I love to cook and love using refrigeratred biscuits and croissants.

  16. I tried this this weekend and it was a hit! I absolutely LOVE your website and look forward to the new recipes you post! Keep it up!!

  17. These are delicious! I used breakfast sausage intead of bacon and some how used up all the egg filling at 18 cups instead of 24, but my family LOVED them…Def a keeper!! Thank you!

  18. I just made these as part of my #oamc and I like it. I thought it wasn’t cooked at first because the inside was kind of off but my “cake tester” came out clean and when I tasted it I realized that it looked that way because of the creame cheese. I’m a picky eater and I liked how these turned out so thumbs up for that! Thanks!

  19. Thanks for the yummy recipe. Trying out new freezer meals for when my baby(#2) arrives! I also had only enough eggs and biscuit mixture to fill 19 muffin cups. Maybe I have large muffin tins???

  20. These came out great! I made a batch last night to stick in the freezer, and I’m going to be making another batch today with sausage instead of bacon. I’m probably one of the few people left without a microwave…how should I heat these in the oven from frozen?

  21. These were so good, I’ve made them a few times now swapping out bacon for sausage or ham and adding different cheeses or vegetables. The only problem I had with them, though, was that they toke way longer than 15 minutes to cook–I think it ended up taking about 30-40 minutes.

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  23. Thank you for posting a made from scratch recipe. I do not keep processed dough in my house, and I have some left over diced apples I need to use. Think this will work perfectly.

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